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Roasted Red Pepper Soup

Foreign.Taste's picture
Ingredients
  Dried peppers 2
  Garlic 4 Clove (20 gm)
  Olive oil 2 Tablespoon
  Chicken broth 1 1⁄2 Quart (Canned Or Fresh)
  Red bell pepper 3 Pound, roasted, seeded, peeled
  Tomatoes 2 , peeled
  Salt To Taste
  Sour cream/Sliced avocado 1 Tablespoon, sliced
Directions

Soak hot peppers in water until softened; drain.
Saute garlic in olive oil in large saucepan; remove garlic with slotted spoon.
Reserve 1 cup chicken broth.
Process garlic with bell peppers and remaining chicken broth in several batches in blender.
Return to saucepan.
Process hot peppers and tomatoes with reserved chicken broth in blender.
Add to soup.
Simmer over very low heat for 20 to 30 minutes.
Season with salt and cayenne pepper.
Ladle hot soup into bowls.
Serve with sour cream or avocado slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Pepper
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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